Advertisement
Leek and Potato Cakes
- Difficulty
Easy
By Lucy Madden
Published 2015
This is a lovely way of cooking leeks and potatoes. Elegant in presentation, in taste perfection, with its crisp outside contrasting with the butter and leek filling. The goose fat is a fairly essential part of this dish but chicken fat could be substituted. Nonetheless, to have these little cakes it is worth buying a goose.
Ingredients
1 lb 450 g 3
Method
Soften the leeks in the butter. Season well. Peel the potatoes and grate them. Wash them well in a sieve and dry in a clean tea towel.
Heat the goose fat and using half the potato, press four flat little rounds of potato into the pan. Put a layer of leeks on each round, then cover with a further layer of potatoes. Cook over a fairly high heat until golden on each side of the cakes.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe